Title: Layered Potato, Sauerkraut, and Beef Stew (Crockpot)
Categories: Crockpot
Yield: 1 Servings

1	lb	Small white potatotes, scrubbed and sliced
2	lb	Sauerkraut, rinsed and drained
1	md	Onion, halved and thinly sliced
1/4	c	Dry white wine
2	tb	Cornstarch
14 1/2	oz	Can diced peeled tomatoes
1/2	ts	Garlic pepper
1/4	ts	Salt
1	tb	Caraway seeds (optional)
2	lb	Beef top round steak, trimmed of fat and cut into
1		Inch cubes

1. In a 5-quart electric slow cooker, layer the potato slices. Spread evenly with the sauerkraut, then top with the onion slices. In a medium bowl, blend together the wine and cornstarch until smooth. Stir in the tomatoes with their liquid, garlic pepper, salt, and caraway seeds). Pour 2/3 of the tomato mixture over the potatoes and sauerkraut. Top with the beef cubes. Pour remaining tomato mixture over all.

2. Cover and cook on the low heat setting about 9 hours, or until the beef and potatoes are tender. Serve immediately.

From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Colins Publishers, 1995

Entered by: Lawrence Kellie

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